ii.**Stage II - Stationary lag stage**

This period is characterized by a decrease in the rapid growth rate of the berry and the concentration of organic acids reaches its highest level [45]. The berries remain firm, but photosynthesis, respiration rate and chlorophyll concentration decrease [43]. The determination of the maturity phase is accomplished by the duration of a phase of near stability, referred to as the lag phase [10]. The transition between phases II and III is known as *Véraison*, and described as the change in berry color in red cultivars [44].
